Salmon Cakes

This is a busy week with lots of cooking to do, so I don’t have the time or energy to prepare a big meal every night. We are eating some leftovers from the freezer and easy weeknight foods. One of my favorites is Salmon Cakes. I always have a can of salmon in the pantry for those nights when I have to throw together a quick, healthy meal. This recipe is really flexible: you can substitute ½ yellow onion, minced for the scallion or omit it altogether; if you don’t have Old Bay Seasoning you can use black or cayenne pepper. These are delicious. 🙂

Dinner’s ready in 15 minutes!

SALMON CAKES
4-5 Patties

2 eggs, beaten
1 14.75oz. can salmon
1 bunch scallions, diced
Old Bay Seasoning, to taste
1 Tbs. coconut flour* (approximate)

Beat eggs in a medium bowl. Drain salmon, remove skin and large bones. (Small bones can be eaten.) Flake salmon into bowl with eggs. Add remaining ingredients and mix. Form into patties and fry over medium heat in coconut oil until browned on both sides. If you want to make it fancy you can top with sour cream or plain yogurt.

**The original recipe was a little too moist, so adding some flour or breadcrumbs is a good idea, just a little. It doesn’t have to be coconut flour. (Coconut flour is very absorbant so be careful not to overdo it.)

Yummy meal when you’re pressed for time.

 

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1 Response

  1. Annie says:

    mashed potato is a great binder too!
    I love dipping these in tabasco — addictive!

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